Strawberry Tarts with Cream

Been going a little hogwild with the fruit, because it's the end of summer and why the hell not.

Thanks to Martha for the recipe.

Ingredients

 

8 ounces (2 sticks) unsalted butter, softened
1 cup plus 2 tablespoons confectioners' sugar
2 large egg yolks
2 cups GF all-purpose flour
3 pints (6 cups) strawberries, hulled
3 cups strawberry preserves (two 12-ounce jars)

Instructions

1. Cream butter and 1 cup sugar until pale and fluffy.

Add yolks and flour, beat until fully mixed.

2.  Press dough into tart pan, stab bottom with a fork, refrigerate for an hour.

3. Preheat oven to 350. Bake for 20 minutes, pressing down the crust if it starts to bubble. Let cool.

4. Trim strawberries to a consistent height.

5. Heat preserves in a small saucepan over medium heat until loose. Strain and keep the solids-- you should have about 1 cup.

Spread half of it over the bottom of the tart crust. Arrange strawberries on top with the cut sides down.

6. Drizzle liquid glaze from strained preserves over the top until it's shiny. Don't overdo it or it'll drip all over. Not that I know or anything.



- Jezebel